Creole noodles

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Creole noodles

 

1 med onion, chopped

1 med bell pepper, cut in 1 " wide strips

2 T oil

2 c chopped tomatoes, lightly drained (fresh, canned, or mixed)

2 c sliced okra (or green beans), cut in 1 " pieces

4 sprigs parsley

2 tsp minced fresh hot pepper (or .25 t hot pepper sauce)

1/2 tsp dried basil or a few fresh leaves, chopped

1/2 tsp salt (reduce if tomatoes are salted)

3 c cooked noodles or whole wheat spirals or shells

2 c cooked kidney or pinto beans, drained

 

Saute onion and bell pepper in oil in a 3-quart pot for 5 minutes

to soften. Add tomatoes, okra or green beans, parsley, and

seasonings. Cover and simmer for 15 minutes until vegetables are

just tender. Add pasta and beans and simmer uncovered for 10

minutes.

 

NOTE: For 3 cups noodles, cooks 2.5 c (5 oz) pasta in boiling

saled water for 10 minutes or until barely tender. This can be

done either in advance or while the sauce simmers.

 

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